First make the stuffing. Mix ham and pork together. Cook onion in , butter until soft and add to meat mixture with breadcrumbs. Add egg and seasoning, mix well and add pistachios. Spread stuffing on cut surface of veal, roll up and tie securely or sew with strong thread. Wrap in greaseproof paper then in a scalded cloth. Tie at each end and fasten cloth in centre with a safety pin. Put galantine into a large saucepan of boiling water with vegetables and bouquet garni. Cover and simmer for I1/2 hours. Remove from liquid, cool a little and tighten cloth as much as possible. Put meat into a deep dish or loaf tin just large enough to hold it. Place a board or plate with 1kg weight (or a couple of cans) on top and leave overnight in refrigerator. Remove board, cloth and paper, lift out galantine and brush with meat glaze. Serves 6-8.
TO BLANCH AND SHRED PISTACHIOS: Cover shelled nuts with boiling water and add a pinch of bicarbonate of soda to preserve the color. Leave until cool and slip skins off with fingers. Slice thinly with a sharp knife while still soft.
MEATGLAZE: Boil down about % cup good homemade brown stock or canned beef consomme until it is thick and syrupy. Cool a little before use. Brush meat with 2-3 coats of glaze, allowing each to set firm before applying next.